If you’ve been to Masa in the South End, you may very well have enjoyed this braised pork dish—it’s been on their menu since the Latin American locale opened—but here’s your chance to make it at home. The borracha sauce (borracha means drunk in Spanish) is made rich and spicy by blending vegetables with the broth and beer combo after braising. Serve family style or plated with mashed potatoes as it’s great for groups and easy to make ahead of time.
- 5-8 pound boneless pork butt
- 2 medium yellow onions
- 2 carrots
- 1 small bunch of celery
- 10-15 garlic cloves
- Juice from 2 oranges
- 5 dried guajillo peppers
- 5 dried ancho peppers
- 5 dried pasilla peppers
- 4 cups of veal or vegetable stock
- 2 (12 ounce) Negra Modelo beers
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Tie off the pork butt into a cylindrical shape, and season liberally salt and pepper.
- In a sauté pan, sear the seasoned pork butt until golden brown on all sides. Transfer it into a medium oven-proof pan or Dutch Oven. Add the rest of the ingredients to the pan, and use a tight cover or plastic wrap and aluminum foil to create a tight seal.
- Braise for 3.5 hours.
- Break the seal and let it cool down, then refrigerate overnight leaving pork completely covered by the liquid.
- Remove the braised pork from the pan.
- Blend the remaining vegetables, seasoning, and braising liquid in blender or with an immersion blender.
- Heat on the stove stop and reduce the remaining liquid by 50%. Then, strain off solids for a thickened reserved liquid to create the borracha sauce.
- Section the pork butt into about 8 oz portions.
- Reheat in the oven for 20 minutes at 350 degrees with the borracha sauce.
- Serve over mashed potatoes or your favorite starch, covered in the reduced borracha sauce.